Description
A comforting dish featuring tender zucchini boats filled with a savory ground beef and vegetable mixture, topped with melted cheese.
Ingredients
Scale
- 4 medium zucchini
- 1 lb ground beef (80/20)
- 1 small onion, finely chopped
- 2–3 cloves fresh garlic, minced
- 1 cup mushrooms, chopped (cremini or button)
- 1 cup canned diced tomatoes, drained
- 1 tsp dried oregano or 1 tbsp fresh chopped oregano
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 1/2 cup shredded mozzarella or cheddar cheese
- 1–2 tbsp olive oil
- Fresh parsley or basil for garnish
Instructions
- Preheat the oven to 400°F (200°C) and wash the zucchini.
- Slice each zucchini lengthwise and scoop out the seeds and flesh to create boats.
- Heat olive oil in a large skillet over medium-high heat, add onions and sauté until translucent.
- If using, add mushrooms and cook until browned, then add the reserved zucchini flesh.
- Add ground beef, brown until fully cooked, then stir in garlic, oregano, smoked paprika, salt, and pepper.
- Mix in diced tomatoes and let simmer for 2–3 minutes.
- Spoon beef mixture into zucchini boats, top with cheese, and place on a baking sheet.
- Bake for 15–20 minutes until zucchini is tender and cheese is bubbly and golden.
- Garnish with parsley or basil and serve warm.
Notes
For firmer boats, par-cook zucchini shells for 5 minutes before stuffing. Allow the boats to rest for 5 minutes after baking to set the filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: zucchini boats, ground beef, easy dinner, family recipe, healthy meal
